Lemon Pudding Recipe With Stewed Blackberries

Smooth, Creamy Lemon Silk Pudding Is A Winner

Pudding Overview

The word “pudding” means many things.

In the U.K. it refers to any dessert. It also refers to sweet, cake-like baked, steamed and boiled puddings, usually made in a mold.

There are also savory puddings.

And then there’s the category of creamy puddings—what Americans typically think of as pudding, mostly enjoyed in the form of chocolate pudding, vanilla pudding, butterscotch pudding and lemon pudding. They do double duty as pie filling.

When a recipe is exceptionally smooth and light, it is often called silk pudding for its silky texture.

Lemon Silk Recipe

Lemon is an under-appreciated flavor. More people reach for chocolate and don’t get to know the bright, refreshing taste of lemon. While blackberries are plentiful, the three pints required to make this recipe are more affordable than at other times of the year. You can substitute raspberries in the off season.

This recipe, by Kimberly Bugler, pastry chef at New York’s famed 21 Club shows how lemon can dazzle. Both the pudding and the blackberry sauce need to chill for several hours or overnight.

Ingredients

2-½ cups heavy cream

½ cup sugar

6 tablespoons lemon juice

1 pint blackberries

Optional garnish: candied lemon peel, crème fraîche

Preparation

Place 3 to 5 blackberries in each of 8 martini glasses.

Mix cream and sugar in non-reactive saucepan.*

Heat to 175°F (use a candy thermometer).

Remove from heat and stir until temperature lowers to 150°F.

Whisk in lemon juice.

Immediately funnel into martini glasses, filling 2/3 of the way up. Let chill in refrigerator for several hours or overnight to set the cream.

*A nonreactive saucepan is one that is not copper or aluminum, both of which react with acid (hard anodized aluminum pans are nonreactive because the anodizing process add a thin layer of nonreactive aluminum oxide). Stainless steel, nonstick coatings, glass and ceramic pots are nonreactive.

Stewed Blackberries

Make this recipe one day in advance if you can.

Ingredients

2 pints blackberries

¾ cup sugar

2 tablespoons lemon juice

Preparation

Combine sugar, lemon juice and ½ pint of blackberries in a saucepan over high heat. Cook until berries release their juice and a clear purple syrup forms.